Chilli Paneer, Veg Fried Rice and Kofta Curry

Chilli Paneer

I love chinese and its been ages since I had it outside. Yeah we had gone for it couple of weeks back but whatever we had ordered wasnt upto the mark and hence didnot count :) Hence yesterday I thought lets give it a shot at home. I have earlier tried these stuff at home as well, but then the taste wasnt authentic. But yesterday I can say I mastered it. So here is the recipe for you.

Ingredients

400gm Paneer

1 Onion

6 Chillies

15 Garlic Cloves

A Pinch of Black Pepper Powder

2 Spoon Dark Soy Sauce

1 Spoon Tomato Ketchup

1 Spoon Corn Flour

2-3 Strands of Spring Onion

Salt to taste

Oil

Method

• Cut the paneer into medium sized cubes and fry them in oil over medium heat till light gold in color. Keep aside
• In same oil fry onions till translucent.
• Add chopped chillies and garlic and cook till fragranant
• Add black pepper powder and Soy sauce and cook for a minute
• Add paneer cubes and tomato ketchup. Cook for 2-3 minutes
• Mix corn flour in a cup of water and add it to the paneer mixture.
• Add more water if needed and cook the paneer with closed lid for 3 minutes.
• Garnish with chopped spring onions and serve

Notes
Chop the green chillies in slanted fashion for this so that you get the same look and feel that you see in restaurants.
Do not fry paneer till its completely crispy from outside. You want to keep it as soft as possible and yet fry it so that it gets the proper texture.
Also if you are looking for it as starter which is dry, add little less water and cook for some more time if required so that the final result is dry :)

Veg Fried Rice

In Chinese I love Soft noodles. But, I havent yet been able to prepare them of the level of nice chinese restaurant. So most of the time I end up preparing fried rice instead. So here is recipy for the veg fried rice.

Ingredients

2 Cup Rice

1 Onion

1 Cup Cabbage Shredded

1/2 Cup Carrot Shredded

1/2 Cup Muttor

A pinch of Black Pepper Powder

Salt to taste

Oil

Method

• Cook rice and keep aside
• Heat oil and add chopped onion and shredded carrots. Saute till onions are translucent
• Add and cook till cabbage is done
• Add muttor, black pepper powder and salt and cook for another minute
• Add cooked rice and mix well. Cook for 2-3 minutes

Notes
Adding carrot at start makes sure that carrot is cooked well as it will take longest time to cook.

Kofta Curry
Whenever we get bottle gourd, ajoy has this demand of Koftas and so yesterday was the day when I obliged and made it for him. Here is the recipe.


Ingredients
4 Cup Grated Bottle Gourd
1.5 Cup Bason
2 Tomatoes
1 Onion
1/2 Spoon Garlic Paste
1 Spoon Jeera
1 Spoon Red Chilli Powder
1/4 Spoon Turmeric Powder
1/4 Spoon Garam Masala
1/4 Spoon Aamchur Powder
1/4 Spoon Corriander Powder
Corriander Leaves for garnishing
Salt to taste

Method

• Apply salt to the grated bottle gourd and keep aside for few minutes.
• Squize out water from the bottle gourd and mix bason, 1/2 spoon jeera, 1/2 spoon red chilli powder, garam masala, aamchur powder
• Prepare lemon sized ball out of this mixture and deep fry them in oil over low-medium heat. Keep aside
• Heat little oil in a pan and let the jeera splutter.
• Add the finelly chopped onion and garlic paste and cook till golden brown
• Add turmeric powder, remaining red chilli powder, corriander powder and salt
• Add tomatoes and cook well. Add water and bring to boil. Once the tomatoes are cooked well keep the mixture aside to cool down a bit
• Put the mixture into the mixie and grind to fine paste
• In a pan add this grinded mixture, enough water to make running gravy and koftas and bring to boil
• Garnish with corriander leaves and serve

Notes
I tried to keep the kofta spicy and gravy very less spicy so that one can enjoy koftas rather than gravy. You can vary it to your taste though

Mutton Biryani and Palak Pakoda Kadhi(Spinach Pakoda Curry)

Mutton Biryani

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

Its been long time since ajoy had been asking me to prepare mutton biryani. But mutton is not my liking and hence I had been conviniently ignoring it. Then it was that fine day that I wished his grant :) and prepared it. It turned out quite well.

Ingredients

3 Cup Rice

1/2 Kg Mutton Pieces

7 Onions

2 Tomatoes

2 Potatoes

1/2 Cup Curd

1/4 Cup Milk

A Handful of Cashews

5 Almonds

1 Ginger Stick

10-15 Garlic Cloves

1 Spoon Garam Masala

2 Spoon Red Chilli Powder

A Pinch of Turmeric Powder

1 Spoon Corriander Seeds

1 Spoon Poppy Seeds

1.5 Spoon Black Pepper

1/2 Spoon Jeera

1 Spoon Saunf

1 Spoon Dry Coconut

8 Cloves

5 Cinnamon

2 Bay Leaves

5-6 Cardamom

A Pinch of Saffron

1/2 Cup Ghee

Salt to taste

Oil

Method

• Grind ginger and garlic to paste and keep aside.
• Wash mutton and add curd, turmeric powder, 1 spoon of red chilli powder, half of garlic ginger paste. Mix well and store it in the fridge for atleast 8 hours
• Next Day, Wash the rice and keep it in warm water for half an hour. Remove the excess water and keep aside
• Boil potatoes side by side, cut them in circular pieces and keep aside.
• Warm the milk and mix safron in it and keep aside.
• Chop around 3 onions into fine pieces and keep aside.
• In a pan heat around a spoon of oil and add the chopped onions. Cook till golden brown and keep aside.
• In same pan, heat another spoon of oil and add Jeera, 3 sticks of cinnamon, 5 cloves, 1 spoon of black pepper, corriander seeds, dry coconut, saunf, poppy seeds and remaining spoon of red chilli powder.
• Once the aroma starts coming out of this mixture, add the chopped golden brown mixture of onions in it.
• Add remaining ginger garlic paste to it and mix well and keep aside.
• Grind almonds, the cashews(8-10) that were kept aside and the above fried masala with little water to form paste. Keep aside
• Cut the 4 onions into thin slices and fry it in the ghee and keep aside.
• Keep aside around 8-10 cashews and fry remaining and keep aside.
• Keep aside around a spoon of ghee and transfer remaining ghee to the pressure cooker
• Add the masala paste that we kept aside to this ghee and fry till ghee separates from the paste.
• Add mutton pieces that were kept for marination in this with the marination leftover as well. Cook till ghee separates.
• Puree the tomato in the mixer and add it to this cooking mutton.
• Add around 1/4 cup of water and salt to taste and then cook the mixture on pressure.
• When complete pressure builds up, turn the flame to minimum flame and cook for another 10 minutes. And then remove the pressure cooker from the flame and keep aside to cool down.
• In the mean time, Boil around 10 cups of water and add salt to taste, rice and cook till rice is almost done.
• Remove the excess water from the rice and spread it in the plate to let it cool down.
• In a small pan heat a spoon of ghee(that was kept aside) and add remaining 3 cloves, 2 cinnamon sticks, 1/2 spoon black pepper, bay leaves, cardamom. Fry till aroma comes and mix it with the rice and keep aside.
• Now transfer the cooked mutton from pressure cooker to the pan and cook on high flame till it is dry.
• Transfer the excess ghee from this cooked mixture that is now separated into small cup and keep aside.
• Take a pressure cooker(which has good height), Grease it with ghee and arrange the potato discs onto the bottom to cover the bottom completely
• Spread a layer of 1/3 of rice followed by 1/2 of cooked mutton, 1/3 of fried onions, 1/3 of fried cashews.
• Then add next layer of 1/3 rice, followed by another layer of remaining cooked mutton, 1/3 of fried onions, 1/3 of fried cashews
• Layer remaining rice on the top, followed by remaining onions and cashews.
• With the back side of the cooking spoon make 5-6 wholes in this layer biryani till bottom
• Spread the ghee separated out from cooked mutton stored earlier evenly over here. Also spread the milk-safron mixture evenly.
• Close the cooker with the lid, heat tawa and put this cooker on top of it. Cook on low flame for 15 minutes
• Serve hot :)

Notes

While serving, insert the spoon till bottom and get all layers in each servings to get the best taste for the serving :)

Palak Pakoda Kadhi(Spinach Pakoda Curry)

Since I was small, My Dad always tells mom that in his company canteen he gets amazing Kadhi Bhaji(Curry Pakoda). And there use to always an attempt from mom to get the same taste and even then dad would be more inclined towards his canteen bhaji. So as kids we normally had this item almost twice a week or so giving another reason that this type of curry wont give cough unlike butter milk. So when I thought of preparing this, I decided to use Green vegetable for pakodas for more nutrition value of the curry. And here I got amazing item in my favourite list.

Ingredients

3 Cup Palak Pakodas

6 Cup Butter Milk

A Pinch of Turmeric Powder

1/4 Spoon of Mustard

A Pinch of Asafoetida

3 Spoon Sugar

1 Spoon Ghee

Salt to taste

Method

• In the butter milk, mix sugar and salt to taste and keep aside.
• Heat the ghee in a small pan and let the mustard splutter in it.
• Add Asafoetida, turmeric powder and take off from the flame
• In the buttermilk add this ghee mixture and mix well.
• While serving, add the pakodas to the above curry and serve.

Notes

You can additionally add Curry leaves in the ghee to give it that flavour but I perferred not to so that I can relish palak and the curry taste rather than the curry taste only.

Bday Chocolate Cake And Garam Masala

Bday Chocolate Cake

I was always fascinated by chocolate icings these bakers have. I always fancied to become as good with it as they are.. And my impression about this was its some art. But actually if you have little patience and know a knack it can be very easy too :) and that's what I found out when I tried this cake. Check this out.

PS: Now I had written this in January when I baked this for my mom but due to busy schedule with moving etc I just couldn't post it. So here it comes.. More on their way :)

 

Ingredients

7 Spoon Butter

1 Cup Castor Sugar

3 Eggs

Salt to taste

1/2 Cup Maida

300g Chocolate

8 Spoon Coco Powder

Method

• Boil water in a small pot and keep a glass bowl over it. Add 100g of chocolate and melt it completely. Add 4 Spoon coco powder and keep aside
• In another bowl mix 6 spoon butter and 1/2 cup of castor sugar till its fluffy
• Add the melted chocolate and beat.
• Separate the egg whites and egg yolks
• Add egg yolks one at a time into the choco-butter mixture and beat well.
• Sieve Maida and keep aside
• Beat the egg whites with salt to taste separately till it is stiff
• In earlier choco mixture add a spoonful for egg white and spoonful of maida, fold in well. Repeat till all maida and egg whites are accommodated in the choco mixture.
• Preheat oven at 180C/350F
• Grease the cake tin and pour the above mixture into it
• Bake the cake at 180C/350F for 45 min
• Keep aside for cooling overnight
• Next day, Heat water in a pot and keep a glass bowl over it. Melt remaining butter and chocolate together in it and keep aside.
• In a pan, add remaining sugar and 1/2 cup of water and bring it to boil.
• Bring the heat to lowest possible and mix in the chocolate-butter mixture as well as remaining coco powder and cook.
• Take out a drop of mixture and test if it thickens after cooling. If so icing is ready
• Pour the chocolate icing in the center of the cake and spread it across the cake to cover it fully.
• Decorate with white butter icing and choco chips/flakes

Notes

Yes you read it right this doesn't need baking soda or powder :)

I had my mom by my side when I tried this so with her patience and suggestions I needed 4 spoon of coca for 200gm chocolate so I guess that should help but if you still seem to run into issues like the mixture isn't thickening then add some more coca or if it thickens too fast and is too hard add little more warm water. The mixture after cooling should be of icing consistency and should not flow or thicken more than that.

Garam Masala

First of all this is not my experiment but its my mom's expertee. When everybody asks me about garam masala I use to tell that its my mom's speciality. So now that I am in pune I actually got the chance to see how this is prepared and wrote the recipe. Obviously this needs more patience than what one thinks of and quite lengthy process but the result i guarantee to be awesome :) So here is the recipe for for all interested parties :)

Ingredients

500g Corriander Seeds

50g Cumin Seeds

50g Fennel Seeds or Saunf

40g Poppy Seeds

20g Bay Leaves

10g Star Anise

10g Black Cardamom

10g Mace or Jayapatri

10g Naak Kesar

10g Cinnamon

10g Black Pepper

10g Cloves

5g Turmeric Stick

1/2 Nutmeg

1cm Asafoetida Block

20g Stone Flower or Dagad Phool

20g Caraway Seeds or Shahi Jeera

Oil

Method

• Heat Pan and add 1/2 Spoon of oil. Roast Jayapatri in this oil on low flame till reddish in color. Transfer to the mixie.
• In same pan add 2 drops of oil and Naak Kesar. Roast it for around 3 min on low flame till it becomes little bigger. Transfer to mixie.
• In same pan add 2 drops of oil and roast Stone Flower in it on low flame for around 3 minutes. Transfer it to the mixie
• Add 2 drops on oil in the same pan and roast Cloves on low flame for 3-4 minutes till they get little bigger. Transfer to the mixie.
• Add 2 drops of oil in same pan and roast black pepper on low flame for around 4 minutes. Transfer to the mixie
• In same pan add 2 more drops of oil and roast cinnamons on low flame till they turn dark brown in colour. Transfer to the mixie
• Add 2 drops of oil and roast Saunf on low flame till it becomes light brown in color. Transfer to the mixie.
• Break nutmeg into small pieces and roast it on low flame for 2 minutes in same pan with 1 drop of oil. Transfer it to the mixie
• Break Asafoetida block into small pieces and roast it on low flame in the same pan with 1 drop of oil till it turns white in color. Transfer it to the mixie
• Break Turmeric stick into the small pieces and roast it on low flame in 1 drop of oil till reddish in color. Transfer to the mixie.
• In same pan roast the bay leaves on low flame in 2 drop oil for 3 minutes. Transfer the contents to the mixie
• Roast Star Anise on low flame with 2 drop of oil for 2 minutes and transfer to the mixie.
• Roast Black Cardamom with 2 drop of oil on low flame till it turns little bigger and dark brown in color. Transfer to the mixe.
• In same pan roast the Jeera with 1 drop of oil on medium flame till it turns brown in color. Transfer the contents to the mixie.
• Roast Shahi Jeera on low flame with 1 drop of oil for around 2 minutes. Transfer it to the mixie
• Roast the Poppy Seeds with 1 drop of oil for 1 minute on low flame. Transfer to the mixie
• Grind all the contents transferred till now to fine powder.
• Sieve the powder and transfer the non so fine powder to the mixie
• Grind again and sieve the contents. transfer the contents which didnot pass through sieve into mixie.
• Roast half of the Corriander seeds with 2 spoon of oil on medium flame. When the seeds start spluttering turn the flame to low and roast for another minute. Transfer the half of them to mixie and Grind
• Sieve the masala again and transfer the not so fine contents to the mixie.
• Add remaining of roasted corriander seeds to mixie and again grind.
• Sieve the contents through and again grind the not so fine contents. Sieve again. Transfer the contents that did not get sieved into the mixie
• Roast remaining corriander seeds in 2 drops of oil on medium flame till they splutter. Turn the flame to low and roast for another minute. Transfer half of them to the mixie and Grind.
• Sieve the masala again and transfer the not so fine contents to the mixie.
• Add remaining of roasted corriander seeds to mixie and again grind.
• Sieve the contents through and again grind the not so fine contents. Sieve again.
• Mix well all the sieved contents and masala is ready.

Notes

Use exact given qunatities of oil for the best results as if you exceed oil quantity it becomes difficult to grind the spices.

Also Fry the spices in same order for the best results as this is the oder that maximises the aroma and will retain it in the masala.

You can use the Not sieved through contents in the non veg gravies or when you would be grinding masala with wet contents.

The above ingredients make around 3/4Kg of masala

Khima Egg Masala And Green Salad

Khima Egg Masala

When we were about to leave from temporary housing, we had so many stuff remaining and we didnt want to carry too many items from there to permanant one. So thats what is the inspiration behind this experiment. Quite tasty and unique :)

Ingredients

450g Khima

4 Tomatoes

2 Onions

3 Eggs

1 Spoon Garam Masala

1.5 Spoon Red chilli Powder

1 Spoon Turmeric Powder

1/4 Spoon Black Pepper

2-3 Cinnamon

1/4 Spoon Garlic Paste

1/4 Spoon Ginger Paste

1/2 Spoon Corriander Powder

A pinch of Jeera Powder

Corriander Leaves for Garnishing

Salt to taste

Oil

Method

• Hard boil eggs and keep them aside.
• In a pan heat oil and add washed and drained Khima to it.
• Cook till it turns brown in color and oil separates out. Keep aside.
• In same oil add black pepper, cinnamon and let it turn light brown in color.
• Add finely chopped onion, garlic paste, ginger paste to this
• When onion is completely cooked, add 1/2 spoon turmeric, 1 spoon red chilli powder, garam masala, corriander powder and jeera powder
• Mix well and cook for couple of minutes
• Let it cool down and grind the mixture in mixie.
• In same pan in a spoonful of oil add this grinded mixture and grated tomatoes and cook till tomato is half done.
• Mix 1/4 cup of water in it, Salt to taste and the fried keema to it. Cook till completely done and almost dry. Keep aside
• Grate the eggs, add turmeric powder, chilli powder and salt to taste to it and keep aside.
• While serving, add small portion of keema masala into the bowl, top it with grated egg mixture and garnish with corriander leaves.

Notes

One can actually add, cheese or paneer as well instead of egg but I thought egg would be the best one to go along this recipe flavour.

Green Salad

When I came to US there were so many new ingredients that were easily available that I decided to try something different than I have always tried :) So here was my experiment with the first salad. I would name it Green Salad for I used Green Leaf Lettuce :)

Ingredients

10 leaves of Green Leaf Lettuce

1/2 Cup Grape Tomatoes

1/2 Pineapple

1/4 Cup Corn

10 Cucumber Pickels

5 Jalapenos

1/2 Spoon Oregano

2.5 Spoon Ranch Dressing

Salt to taste

Method

• Cook the corn in boiling water or microwave in a cup of water for 5 min. Drain the water and keep aside.
• Cut the green leaf lettuce into medium sized pieces
• Halve the grape tomatoes and add them to leaf lettuce.
• Add Pineapple after chopping it to small pieces
• Halve cucumber pickle and add to it
• Add chooped jalapenos and corn that was set aside.
• Add Ranch Dressing, Oregano and Salt. Mix well and serve.

Notes

This was something quick, healthy and yet tasty. The ranch dressing and oregano went well together :) Need to try some other fruits, vegetables and dressings. :)

Onion Bhaji and Hariyali Chicken Biryani

Onion Bhaji 

I prepare these kind of bhaji very few times as I always loved those Crab style bhajis more than these. But when I felt like eating these last weekend, I prepared them and turned out quite well.

Ingredients

2 Onions

1/2 Cup Bason

1/4 Cup Corriander Leaves

1 Spoon Red Chilli Powder

1/4 Spoon Turmeric Powder

1/2 Spoon Corriander Powder

1/4 Spoon Jeera Powder

Salt to taste

Oil

Method

• Finely chop onions and add the salt to it. Keep aside for 5-10 minutes
• Add Bason, corriander leaves- finely chopped, red chilli powder, turmeric powder, corriander powder, jeera powder and mix to form the paste. Add water if needed.
• Heat the oil in a pan, and add a spoonful of it into the paste.
• Mix the paste well and fry the Bhaji's of small size to crispy brown colour.

Notes

I normally apply salt to onion and keep aside as that helps in seperating water and then the paste doesnt loosen after some time.

Since I add the heated oil I dont use eating soda, heated oil is good enough for giving crispiness

Hariyali Chicken Biryani

I wanted to eat something chatpata and hence had prepared Pani Puri. So i had plenty of pudina remaining. So was frozen chicken waiting for being cooked in freezer. Ajoy wanted to eat biryani and I wanted to get over the freeze items... Thats when this recipe was born :) and became super hit for its different taste and fragnance :)

Ingredients

6 Leg Pieces of Chicken

2 Cup Basamati Rice

1/2 Bunch of Pudina

1/2 Bunch of Corriander Leaves

2 Green Chillies

2 Cinnamon Sticks

1/4 Spoon Black Pepper

4 Cloves

4 Cardamoms

1/2 Cup Ghee

3 Onions

1 Tomato

1/2 Spoon Garlic Paste

4 Spoon Curd

1 Spoon Red chilli powder

A Pinch of Turmeric Powder

Salt to taste

Method

• Marinate chicken with red chilli powder, turmeric powder, garlic paste and curd and keep aside for couple of hours.
• Warm around 6 cups of water and soak the rice in it and keep aside for half an hour.
• In a mixie grind pudina leaves, corriander leaves, tomato and green chilli to fine paste.
• Keep aside 2 spoon of ghee and heat remaining ghee in a pan.
• Chop one of the onion into thin slices and fry it to light brown colour into the ghee. Keep aside.
• In remaining ghee from frying, add cinnamon, black pepper and remaining onions - grated and cook them till light brown in colour.
• Add this mixture to mixie along with green paste and grind again to smooth paste
• In same pan add this ground paste, 1.5 cup of water and marinated chicken and cook till completely dry with stirring in between. Add salt to taste and keep aside.
• While chicken is cooking, drain the water from the rice, cook it with another 2 cups of water and salt to taste till almost done. Drain the water and keep aside for cooling down.
• Heat 1/2 spoon of ghee and add cloves and cardamom to it. Fry them for a minute on low flame and then add this ghee to the rice and mix well.
• Grease a thick bottom pan or cooker and layer the rice and chicken mixture alternating. Also add fried onions in between while adding chicken.
• Cook on low flame for 15 minutes and serve hot

Notes

I had leg pieces of chicken so used them all but you can substitute it with equal grams plus little more of normal chicken pieces too.

Here the electric stove has variations of 8 degrees so I used 2 for cooking the layered biryani instead of my usual cooker on top of tawa and a layer of potato down the biryani. So if you are using regular stove you would need to follow same procedure so that biryani doesnt burn.

Tofu Burger and Masala Daal

Tofu Burger

I was very inclined to prepare the burger at home but didnt want to try any meat burger. So thought of preparing paneer one. But then the indian grocerry store was little far from my place so thought to try it on tofu. The burger turned out quite well and the mildness of tofu vanished in the spcies and other things that I added.

Ingredients

4 Burger Buns

100g Tofu

2 Onions

1 Tomato

1 Fresh Red Chilli

4 Cheese Slices

1/2 Cup Lettuce

Ranch Dressing

Salt and Pepper

Oil

Method

• Cut the Tofu into cubes
• Heat oil and keep the flame on low.
• Add tofu pieces and cook till light brown in colour.
• Add onion slices, red chilli into it and cook till onions are slight brown in colour
• Add salt and pepper and stir well. Divide the mixture into 4 portions
• On each bun keep the cheese slice and add the portion of the cooked tofu mixture.
• Spread the lettuce, tomato Slice, couple of drops of tomato ketchup and one circle of the ranch dressing.
• Close with the upper portion of the bun and serve.

Notes
I cooked tofu on very light heat which helped me keep it soft. The Spicy Chilli, ranch dressing helped in supressing the mildness of Tofu.

Masala Daal
This Spicy daal was something I just experimented out when I was in pune. It turned out great. Actually mom dad loved it and then when I came here even ajoy liked it :) So thought of posting the recipe


Ingredients
3 Cup Tur Daal
1 Onion
1 Tomato
6-7 Garlic cloves
1/4 Spoon Mustard
1/4 Spoon Jeera
1 Spoon Red Chilli Powder
1/4 Spoon Turmeric Powder
1/2 Spoon Jeera Powder
1/2 Spoon Corriander Powder
1/4 Spoon Garam Masala
Corriander Leaves for Garnishing
Butter cubes
Salt to taste
Ghee

Method

• Cook tur daal with 1 cup water in the cooker.
• Heat the oil and let the mustard and jeera splutter in it
• Add finely chopped onions, garlic pieces and fry till onions turn translucent.
• Add turmeric powder, red chilli powder, jeera powder, corriander powder and garam masala and mix well.
• Add tomato and cook till tomato is completely done.
• Add in cooked tur daal, salt and mix well. Cook for couple of minutes with constant stirring
• Add enough water for getting desired consistency to the daal and bring it to the boil.
• Garnish with corriander leaves.
• While serving serve with little butter cubes on top.

Notes
While cooking daal I dont mix too much of water, that way the cooked daal when added to masala completely soaks the taste and aroma.

Raskadam and Egg Slices

Raskadam 

Its been quite a few months since I had Raskadam one of my favourite sweet. So thought of giving this a shot. The recipe was adapted from 'Ruchira' a well known recipe book in Pune.

Ingredients

3.5 Cup Milk

1 Spoon Vinegar

1.5 Cup Sugar

1.5 Cup Powdered Sugar

4 Cup Khoya

A pinch of Saffron

1 Cup Grated Paneer

Method

• Warm couple spoon of milk and add the safron. Keep aside.
• Heat the remaining milk
• When the milk starts to boil add vinegar mixed with a spoon of water and stir continuously.
• When the milk cudles and water is separated out, throw out excess water and run it through the cold water
• Squeeze this mixture in a cotton cloth and drain out the water.
• Mix it thourghly and make the dough out of it.
• Prepare around 25 balls out it (small sized
• Mix the sugar with the 6 cup water in the cooker and boil it
• Add these small balls in it and let it boil for around 5 minutes
• Cover the cooker with lid and boil for another 5 minutes
• Remove the lid, add half cup of water and boil for another 5 min. Let the balls cool down. Take out these balls and spread them on the plate and keep aside
• In a nonstick pan on medium flame cook the grated paneer till golden in colour and keep aside to cool down
• Mix grated khoya, powdered sugar, safron-milk and make the dough out of it.
• By now the paneer would be cooled and crispy. Powder it in the mixie and spread it in a separate plate.
• Now is the time to assemble the raskadam. Cover the cooked ball with the khoya mixture by froming a cup shape around it and closing it after inserting a ball in it. Roll the ball in the powdered paneer

Notes

Be careful not to burn the paneer and stir it continuously while cooking, I did that so that it was easy to powder the paneer and the raw smell from it goes away.

The ball preparation for the raskadam is similar to the rasgulla except prepare small sized balls and quantity of sugar-water.

You can add orange or pink - red colour in the khoya mixture but i didnt have it and hence didnt use it.

Egg Slices

Yesterday I tried this something different dry item from boiled eggs. Turned out quite nice and a good change from routine egg dishes.

Ingredients

4 Eggs

1 Onion

2 Green Chillies

1/4 Spoon Red Chilli Powder

1/4 Spoon Corriander Powder

A pinch of Black Pepper Powder

A pinch of Cinnamon Powder

Corriander Leaves to garnish

Salt to taste

Oil

Method

• Boil eggs in water, slice them and keep aside
• In a flat pan, heat oil and add finely sliced green chillies in it
• Add onion and cook till onion is translucent
• Add black pepper powder, corriander powder, cinnamon powder, sliced eggs and salt. Cook for 3-4 minutes with constant stirring.
• Garnish with finely chopped corriander leaves and red chilli powder

Notes

I didnt want to use to many masalas and also the usual combination of masalas in it as I wanted to give it different taste. Cinammon was great choice as it did distinct it from other routine dishes.